Chicken Fajita Casserole

 

1

can (16 oz) Old El Paso® refried beans

1

can (15 oz) tomato sauce

1

package (1 oz) Old El Paso® fajita seasoning mix

1

package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed

8

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

1

bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained

2

cups shredded Colby-Monterey Jack cheese blend (8 oz)

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
• 2 Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
• 3 Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.